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Southern Okra Bean Stew

Total Time

Prep/Total Time: 30 min.

Makes

11 servings (4 quarts)

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Southern Okra Bean Stew Recipe photo by Taste of Home

Ingredients

  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped green peppers
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/2 to 1 teaspoon hot pepper sauce
  • 3/4 teaspoon salt
  • 1 bay leaf
  • 4 cups cooked brown rice
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 3 cans (8 ounces each) tomato sauce
  • 1 package (16 ounces) frozen sliced okra

Directions

  1. In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

Nutrition Facts

1-1/2 cups: 198 calories, 1g fat (0 saturated fat), 0 cholesterol, 926mg sodium, 41g carbohydrate (0 sugars, 7g fiber), 8g protein.

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